It wasn’t until I was 18 and had declared myself a vegetarian that I learned to love eggs. They were cheap and they were easy. Besides, my mother had gifted me a handy little omelette pan with a Teflon surface and a hinge down the middle. With a little butter, a bowlful of beaten eggs and some grated cheddar, I became a master omelette maker. You couldn’t really screw up. I’d cook both sides of the pan until the eggs set, grab the handle and flip right over left to create a covered semi-circle pan with a perfect omelette hidden inside. Voila!
Once I moved to a real omelette pan, without the help of my hinged pan crutch, I discovered the complexity of omelette making. It was the fillings and my overwhelming greed for them, that was my ruin. The more onions, bacon, sausage, veggies and cheese I piled inside, the harder it became to make The Flip.
Truth be told, my problem was the eggs. I really didn’t like them plain. If I’d practiced with a bowlful of very frothy, very beaten eggs, and had let them slide into a buttery, perfectly heated cast iron pan, they might have had a chance. They just needed time and singularity, so their eggy selves could focus on setting rather than accommodating all those interlopers.
But no. I wasn’t liking that.
So I moved on to the frittata, which requires no flip and invites a lot of flavour pairings. Tomatoes, basil and goat cheese. Onions, potatoes and gruyere. Spinach and feta. Chorizo, sage and fingerling potatoes. The list is endless. But still, we’re talking eggs which are either perfectly cooked or instantly ruined. The time between the two is a millisecond. I’ve made many a loaded frittata enwrapped in dry, rubbery, unappealing eggs. Ick.
So I moved over to poaching. Again, I was saved by a gizmo. This time it was my grandmother Nonnie’s poaching pan, a lovely deep, copper bottom saucepan fitted with a rack in which four egg saucers nestle inside. One fills the pan with water, covers with the egg rack and follows with a lid. Once the water comes to a boil, the hot little saucers are ready to be buttered and loaded with a freshly cracked egg.
Sensible cooks turn off the heat to manage this feat, but I preferred to dab a bit of butter inside each poaching, steaming cup, pick it up and swirl. I’d burnt my fingers doing this for serial years, swearing profuse profanities, believing all short order cookers made similar sacrifices.
Then a plumber set me straight.
He had just repaired a toilet upstairs and was passing through my kitchen during a particularly raucous swearing and poaching event. He shook his head and asked, “You don’t like to use a fork, huh?”
I shot him such a mean look of incomprehension, I’m not sure why he bothered… but he did.
“Here’s how ya do it,” he said, taking a fork and placing the middle two tines into the slot above each flat lifting surface. Woa, the fork became a handle. This mechanical feature had eluded me my entire poaching career with this pan!
“I like my yolks well done,” he said as he waved the hot poaching cup perilously close to my face.
I, too, used to like my yolks dry and thoroughly cooked, encased by a jiggly, gelatinous white. But real egg lovers like their yolks runny, seduced by that golden, buttery elixir as it spreads over toast, rice or potatoes.
Thus, the hash. Nick told me about his recipe the other day. It’s a hearty start to the day and makes great leftovers. Besides, the pan is loaded with everything but eggs until the last five minutes. Nick’s Hash needs a big, oven-safe skillet to take on all the ingredients. It must include potatoes to get dubbed a hash and doesn’t have to rely on sausage, bacon or ham. Plus, it stars black beans which call out for other southwest flavours like hot peppers, cilantro and even avocado.
Best of all, the egg cooking portion is a no-brainer. Make room in this hash for eggs by making little wells that can contain their roundness but are forgiving if it’s a bad break. The eggs will commence cooking the minute they nestle into their wells but they will all come to the finish line at the same time thanks to your preheated oven. Just three to five minutes at 400 F promotes even egg cooking as the cheese bubbles up and turns golden brown. Because it’s not all about the eggs, is it?
Nick's Hash
It’s always a challenge to cook eggs for a crowd. Here’s a filling take on brunch that’s easy to assemble and finish in the oven. Sliced avocados are nice on the side.
2 tbsp olive oil
1 red onion, chopped
1 red bell pepper, chopped
2 roasted Yukon gold organic potatoes, skins on, chopped
1 jalapeno, chopped
10 grape tomatoes, quartered
½ tsp each ground roasted cumin, smoked paprika
1 cup grated Monterey Jack or Cheddar
2 cups black beans
4-6 eggs
Salt
Freshly ground black pepper
Fresh coriander, finely chopped
Avocado, sliced or cubed
Preheat oven 400 F.
In a cast iron or oven-safe skillet heat oil, sauté onions, bell pepper, potatoes, jalapeno, cumin and smoked paprika for 5 min. or until potatoes are browned. Add tomatoes and sauté until the tomato juices release. Turn off heat. Distribute cheese and black beans evenly over the surface. With a spoon, create a well for eggs and crack them in. Bake in oven for 5 minutes or until eggs have set. Season with salt and pepper. Serve garnished with fresh coriander and sliced avocado.
for this because it contains lamb-loving turmeric and other warm spices like cinnamon and cloves. This is a curry that must include potatoes and I was happy to toss in three different organic varieties, starring a dark, red-skinned beauty with deep purple flesh. Lots of green herbs should swim through every Thai curry. I always keep a stash of lime leaves in my freezer and wished I had fresh Thai basil to toss in, too. I improvised with half a frozen cube of homemade basil pesto and was happy with the results.
layer of parchment paper tucked over the curry before it is lidded. The parchment paper layer prevents any drop of fragrant moisture from leaving this slow-cooked beauty. Just before serving, I brighten these heavy flavours with tamarind paste, fresh mint and coriander. Cooking time varies depending on the cut of lamb and whether it contains bones or not. Don’t stop braising until the meat is fork tender. Enjoy!
Mado Food 